Easy Roasted Butternut Squash
For my first post, I wanted to share with you something that is super easy and that the whole family enjoys. This simple roasted butternut squash is an easy weeknight side or can be dressed up for an elegant dinner party. I love to throw it on to one large serving dish and toss over some parsley or coriander and let people help themselves. If you do dairy, then a few spoonfuls of natural or greek yoghurt would also contrast really nicely with the subtle spiciness of the dish.
The beauty of this butternut squash is that it can be served hot, warm or cold, so it’s a great dish to make in advance. I love the leftovers chopped up and mixed into a leafy green salad with some bacon and a light lemony dressing — perfection!
My kids love this as it is, but if you have children (or dinner party guests) that aren’t into spice, then you can make the paste without the chilli flakes and coat half of the squash and then add in half of the flakes to the remaining paste and continue.
Easy Roasted Butternut Squash
Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
1 medium butternut squash (mine was 1.5kg)
2 teaspoons dried oregano
1 teaspoon ground coriander
1/2 teaspoon fennel seeds
1 teaspoon chilli flakes
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 clove of garlic, minced
1 tablespoon coconut oil
Preheat your oven to 400F/200C.
Wash the squash well and then cut it in half lengthways and scoop out and discard the seeds. Cut each half lengthways into four long segments, making 8 segments in total.
Put the remaining ingredients into a small bowl and mix together to form a paste. Using your hands spread the paste on to each quarter of the squash and then put the pieces into a roasting pan, skin side down. Put into the oven for 30 minutes.
When removed from the oven there should be a nice bit of caramelisation on the squash and the skin should be soft, with the squash nice and tender.
Enjoy as it is, as a side dish or thrown into salads — there are so many options!
